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Brown Rice and Lentil Casserole

Total Time

1hr40mins

Prep 10 mins

Cook 1 hr 30 mins

This is a great meal that we eat here often in the winter time. With some dark bread and maybe a salad it is a really hearty meal, though we have been known to eat just this for dinner. The recipe is adapted from Amy Dacyczyn's "The Complete Tightwad Gazette"

Reviews

Most Helpful

OMG this dish was soo good!!! I only changed a few things:
I added a full cup of lentils instead of 3/4 cup, which helped to get rid of that extra liquid in the bottom. I also turned my oven up to 375 and cooked the dish for 45 minutes, plus 5 minutes for the cheese. It's better if you add carrots and more seasoning. I used ginger, curry, cayenne pepper, and more garlic. I would definitely make this again. Thanks Ladypit!!!

I have to add to my review. I bought big bags of brown rice & lentils, dehydrated garlic & onions, bullion granules and italian seasoning. I put this recipe together in little bags with ribbons in a baskete and give them to my vegetarian friends as a gift. All they have to do is add water. I also takes the baggies on vacation with me in my suitcase. As far as I am concerned this recipe is practically perfect. It's dirt cheap, easy as pie and healthy and delicious. I think just using chicken broth is too bland. It needs salt. Anyway, it's the best.

This is a nice simple dish and we have made it many times. Sometimes I will add some extra veggies into the mix to make it more of a one dish meal. I have found that the size of the pan is crucial to have it cook in the time indicated. When I attempted the same recipe in a smaller dish it took much longer, and I gave up and transferred it to a larger dish to finish. Perhaps this is why so many have complained about the cooking time for this!